Roasted Beet and Greens Salad with Balsamic Reduction

Serves 6


6 Large Beets (vary the colors for a beautiful salad – golden, red, white)

8 Ounces Crumbled Goat Cheese

3 – 4 Cups Washed Spring Greens or Salad Greens of your preference

3 Teaspoons Champagne or White Wine Vinegar

3 Teaspoons Fresh Squeezed Lemon Juice

3 Teaspoons Extra Virgin Olive Oil

Kosher Salt and Fresh Ground Pepper

2 Tablespoons Balsamic Vinegar Reduction


Preheat oven to 400 degrees.  Wash and wrap each beet in aluminum foil.  Set in a roasting pan lined with aluminum foil.  Roast for one hour.

While beets are roasting, whisk together vinegar, lemon juice, olive oil, salt and pepper in a small bowl.  Toss together with the greens and arrange on a serving platter.  Set aside.

After one hour, remove the beets from oven and check with a fork for doneness.  If tender when prodded with a fork, allow beets to cool in the pan atop the stove, still covered with the foil for 15 – 20 minutes.  Open the foil and cool for five more minutes.  Peel and slice the beets into 1/4 inch rounds.  Arrange beets on the platter, atop the greens.  Crumble goat cheese on top of the beets and drizzle with balsamic reduction.  Serve warm.

*Balsamic reduction can be purchased in high-end grocery stores, or you can make your own by reducing balsamic vinegar yourself.  Pour 2 cups of balsamic vinegar into a sauce pan and bring to a boil over medium heat.  When the liquid thickens to the consistency of molasses (1/5 the original volume), remove from the heat to cool.  This glaze is delicious over roasted beets, salads, breads and many other foods.

Garlic Fried Greens

Serves 6


1/2 cup golden raisins

2 tablespoons sherry

1 teaspoon olive oil

10 garlic cloves, slivered

3 pounds tender young greens (such as arugula, spinach, dandelion, or young turnip tops, or a combination), washed and trimmed

Freshly ground pepper

1/4 cup toasted pine nuts or slivered almonds

  1.  In a small skillet, heat the raisins in the sherry, and plump for 30 minutes.
  2. In a very large skillet, heat the oil over medium heat.  Add the garlic and sauté for 1 minute.  Turn the heat to medium-high.  Add the greens and cover; cook for 30 to 40 seconds.  Remove the lid, toss the greens with a fork, replace the lid, and cook for 1 minute, tossing several times.  Some greens may take longer to cook.
  3. Pour the raisins and sherry over the greens.  Season generously with pepper.  Add the pine nuts and toss.  Serve immediately.